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Note: This is a very soft cookie dough. I don't bother to chill the dough, as it doesn't make a huge difference to how much these cookies spread-and I'm impatient! But if you find the dough is too soft to scoop, you can chill the dough for about an hour after making it and then it will be much firmer. The cookies are a bit puffier if you chill the dough and don't spread quite as much, so if you want a slightly thicker cookie, chill the dough.
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Preheat oven to 325u00b0F.
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In a microwave safe bowl or large measuring cup, put chopped chocolate and butter and microwave at 50% power in 30-second increments. Stir after each 30 seconds, making sure to only microwave until just melted. If overheated, the chocolate will seize and be unusable. It takes 1 1/2 to 2 minutes in my microwave, but keep in mind that all microwaves are a bit different!
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In another bowl, whisk together flour, cocoa powder, baking soda and salt until well combined.
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In a large bowl or the bowl of an electric mixer, mix chocolate mixture with sugar, brown sugar, eggs and vanilla until combined. Add dry ingredients slowly, mixing after each addition. Mix in chopped dark chocolate, white chocolate chips and macadamia nuts.
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Line 2 baking sheets with parchment, or grease lightly, and drop cookie dough onto sheets by the tablespoonful, spacing 1-2 inches apart. Bake for 13-14 minutes until they have some cracks on the surface. Don't over-bake! Allow to cool on the cookie sheets for 4-5 minutes before moving to a wire rack to cool completely.
